Storia e curiosità

The Sibillina Golosa restaurant is located in the magnificent rural palace, Palazzo Simonelli, built in the year 700, and now fully restored using the original stones and local wood. The restaurant is in the palazzo’s wine cellar, where there are still "Canas", the machine for pressing grapes, and old copper cauldrons for preparing cooked wine. The meals are based on the use of local, raw materials that are of the highest quality and without any chemicals with the goal of preparing a healthy and balanced menu in accordance with a tradition, yet also reinterpreted with inspiration.

I nostri piatti per il Menù della Sibilla

A dessert from the Sibillina Golosa (Available all year)
This dessert is a balance of flavours of ricotta, mint and saffron, scented with the famous Varnelli anise. The recipe is based on the farming tradition of wasting nothing, in this case reusing old bread not yet completely dry but which could otherwise be thrown away. The bread is cut into cubes and then soaked in barley and anise in special proportions. Saffron, which is locally grown, is added while the barley is still hot. Everything is mixed gently and put in a bowl with alternating layers of wet bread and ricotta cheese mixed with a little honey from the Sibillini and finely chopped mint. The preparation is kept in a refrigerator at the temperature of 3 degrees for at least two hours. A final glaze is made with fresh mint leaves and drizzled with honey slightly diluted with water.

Cosa c'è nel piatto

The products used...  

Fresh ricotta cheese, finely chopped mint, saffron from Cesapalombo and honey from the Sibillini

...And their producers  

Ricotta: Company Lai (Pian di Pieca - San Ginesio)
Saffron: Organic farm Luigino Maurizi (Cessapalombo)
Mint: own production of restaurant

Place of production  

Ricotta: Azienda Lai (Pian di Pieca - San Ginesio) Zafferano: Azienda biologica Luigino Maurizi (Cessapalombo) Menta: produzione propria del ristorante

Production Method  

San Ginesio and Cessapalombo (MC)

These products help biodiversity

Pasturing sheep in the mountains is practice that is still widespread in the Park. This contributes to the maintenance of secondary grasslands where there are a wide variety of plant species, with an abundance of orchids. Even bees reared for the production of honey play a key role in biodiversity by assisting with the natural process of pollination for many plant species. The presence of bees, that thrive where there is a limited use of pesticides in agriculture, is an indicator of the environmental health of an area.